South Koreans turned this simple grain into a nutty energy drink.

This bright green cocktail doubles as dessert.

Turning this cocktail into a fluffy cloud is easy—just hire someone to shake it for 12 minutes straight. 

After a long day of skiing, you deserve caffeine, fire, and alcohol—at the same time.

No rodents were harmed in the making of this fried Canadian treat.

The intoxicating South African fruit is beloved by humans and elephants.

Leftover coffee plus gelatin equals this vintage dessert.

This sweet treat has been cool for more than 1,000 years.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

You can still drink riesling and pinot noir from this medieval cellar.

This French fortified wine is left outside for a year, aging amid rain and swinging temperatures.

This star-shaped fruit has been beloved for centuries.

Monks and nuns elevate this soft cheese with a wash of walnut liqueur.

Residents of this Greek island distill mastic sap, the "tears of Chios," into a piney-sweet liqueur.

These “holy bones” taste like heaven.

This is what happens when a bartender spices up a classic fisherman's coffee cocktail.

The traditional way to send a stream of wine straight to your mouth.

This tomato variety can stay fresh for six months after harvesting.

Facing invasion, the small town of Boticas buried their bottles and gave birth to a unique style of wine.

This gendered sweet swap practically oozes sexual innuendos.

A cake so gooey, it requires a spoon.

Portugal's volcanic archipelago is home to addictively sweet and chewy muffins.

Ancient Celtic settlers brought this honey-based drink to Brittany.

Ethiopian honey wine is sweet, funky, and perfect with injera.